“These potato pancakes are crisp and tender, great all alone or they can be used as appetizers, breakfasts or lunches when combined with any number of toppings; grilled fish, smoked salmon, eggs, vegetables, dips, etc. If you make the pancakes more than 1/4" thick, the cooking time will be 5-10 minutes.”
READY IN:
20mins
YIELD:
8-10 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potatoes, shallots and egg in a food processor and grate; transfer to a bowl and season with salt and pepper.
  2. Heat olive oil over medium heat in a nonstick skillet; spoon 2 or more tablespoons of potato mixture into pan for each pancake; thickness and diameter will depend on how they are to be used.
  3. Cook until golden brown, turning frequently; drain on paper towels and serve warm; if pancakes are more than 1/4" thick, after sauteing, place them on a baking sheet and into a 325° oven for 5-10 minutes.

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